Try my recipe for a quick and easy vegan chili… perfect for when it’s cold AF outside!
Add all the spices and stir to combine sautéing for another 2 minutes. Then add in minced garlic and stir to combine. You may need to reduce heat to prevent the garlic from burning. Add a small amount of the crushed tomatoes to lift the mixture from the bottom of the pan. Sauté this for another 2 minutes.
Add in the remaining crushed tomatoes, lentil, kidney beans, corn, sea salt, and ground black pepper. Stir to combine, cover with a lid, and simmer for 20 minutes. You can cook for longer, but if you want it done quickly it tasted great after this amount of cooking.
Top with vegan sour cream, chopped green onions, and more ground black pepper.